Chocolate Fudge Brownie Cake

Why You’ll Love This Recipe

Chocolate lovers, get ready to meet your new favorite dessert! This Chocolate Fudge Brownie Cake is every bit as decadent and indulgent as it sounds. The cake itself is wonderfully fudgy, with deep cocoa flavors, while the rich ganache topping adds the perfect finishing touch. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake delivers all the indulgence you desire. Plus, it’s easy to make and perfect for sharing!

Ingredients

For the Brownie Cake:

• 1 cup (225g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup (175g) semi-sweet or dark chocolate chips

For the Ganache Topping:

• 1 cup (240ml) heavy cream
• 8 oz (225g) semi-sweet chocolate, chopped

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal.

2. Melt and Mix:
   In a saucepan, melt the butter over medium heat. Stir in the sugar until well combined and smooth. Remove from heat and beat in the eggs one at a time, followed by the vanilla extract.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.

4. Make the Batter:
   Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the chocolate chips.

5. Bake:
   Pour the batter into the prepared baking pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking!). Let the cake cool completely in the pan.

6. Prepare the Ganache:
   Heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then whisk until smooth and glossy.

7. Assemble the Cake:
   Pour the ganache over the cooled brownie cake. Use a spatula to spread it evenly over the surface. Let the ganache set for about 1 hour at room temperature or 30 minutes in the refrigerator.

8. Serve and Enjoy:
   Slice the cake into squares or serve it whole. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence!

Servings and Timing

• Prep Time: 15 minutes
• Bake Time: 25–30 minutes
• Cooling Time: 1 hour
• Total Time: ~2 hours
• Servings: 12–16 slices, depending on your preferred portion size.

Variations

• Nutty Add-ins: Add some chopped walnuts or pecans to the batter for a delightful crunch.
• White Chocolate Ganache: Switch up the ganache with white chocolate for a different flavor profile.
• Flavored Extracts: Try adding almond or hazelnut extract to the batter for a unique twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge for up to a week.
• Reheating: If you prefer your cake warm, microwave individual slices for 20-30 seconds or reheat in a 300°F (150°C) oven for 5-10 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter for the brownie cake?

While you can use salted butter, it may alter the overall taste, as the recipe already includes salt. If using salted butter, omit the extra salt in the batter.

2. Can I substitute the all-purpose flour with a gluten-free flour blend?

Yes, a 1:1 gluten-free flour blend should work well in this recipe. Be sure to check that the blend includes xanthan gum for proper texture.

3. Can I use milk chocolate chips instead of semi-sweet or dark chocolate chips?

Yes, milk chocolate chips can be substituted, but keep in mind that they will make the cake sweeter compared to semi-sweet or dark chocolate.

4. How can I tell when the brownie cake is done?

To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs, but not wet batter.

5. How long can I store the cake?

You can store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.

6. Can I make this cake ahead of time?

Yes! You can make the cake up to 1-2 days in advance. Store it at room temperature or in the fridge until you’re ready to serve.

7. How do I prevent the ganache from becoming too runny?

Be sure to heat the cream only until it begins to simmer, not boil. Also, ensure that the chocolate is chopped finely to help it melt smoothly.

8. Can I make the cake without the ganache topping?

While the ganache adds extra richness, you can absolutely make the brownie cake without it. Just enjoy the cake as is, or dust with powdered sugar for a simpler presentation.

9. How do I make the ganache thicker?

If your ganache is too runny, allow it to cool slightly longer at room temperature or refrigerate it for a short time before pouring it over the cake.

10. Can I freeze this cake?

Yes, you can freeze the cake. Wrap individual slices tightly in plastic wrap or store them in an airtight container for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Chocolate Fudge Brownie Cake is the epitome of chocolate indulgence. With its fudgy texture and rich ganache topping, it’s sure to satisfy your sweet tooth and impress anyone who tries it. Whether you’re enjoying it on a special occasion or simply as a weekend treat, this recipe is bound to become a favorite in your dessert repertoire.